San Diego Public Market, Leeks, Fairs, and Salumi
Craft of Italian
Seven years ago Michael Ruhlman and Brian Polcyn’s Charcuterie became the foodie bible of curing and preserving meats. The duo return with Salumi: The Craft of Italian Dry Curing ($40/Norton). Salumi is the Italian word for salted and cured meats (from pancetta and prosciutto to coppa and salami), and the book delves into the intricacies of curing, Italian style. Celebrity food writer Ruhlman introduces readers to the importance and techniques of breaking down a whole hog and guides through dry curing basics. Then he and chef Polcyn offer a series of curing recipes. It’s sure to inspire home cooks to try their hands at this ancient culinary art.
At the Market
Leeks are so misunderstood and neglected in the U.S. We slice them into soups, add them as seasoning to other vegetable dishes, and not much else. But the ancient Romans loved these biennial herbs, as do contemporary Greeks. We could learn from them. Oven-steam leeks in walnut oil with mushrooms, dried thyme, and a little sugar, pepper, and salt as a side dish. Bake them into a savory pie; think leek tarte tatin. Deep-fry them. Make a gratin with potatoes and goat cheese. You can even use those dark-green trimmings in a miso ginger broth.
San Diego Public Market
Partners Catt White and Dale Steele have launched phase one—a Wednesday and Sunday morning farmers market within the voluminous orange warehouse they’re rehabbing, along with the rest of the 2-acre site. Eventually the market will house permanent vendors, eateries, cooking classes, rental kitchens, and whatever else White, Steele, and our community can imagine.
Williams-Sonoma Artisan Vendor Fairs
The retail chain has been introducing weekend artisan vendor fairs at locations across the country, among them San Diego’s Fashion Valley and UTC stores. On the fourth Sunday of every month you’ll find a dozen or more local vendors selling their wares, including Caxao Chocolates, Viva Pops, Praline Patisserie, Bella Vado Avocado Oil, and Sadie Rose breads. Vendors rotate every couple of months, so it’s worth checking back periodically.